Miso Rice Noodle Bowl with Sesame-Ginger Soy Dressing
Author: 
Recipe type: Lunch
Cuisine: Asian
 
A light, healthy summer noodle bowl flavored with miso and topped with a sesame-ginger soy dressing. Mango, avocado, tofu, and edamame top this easy and flavorful dish!
Ingredients
Noodles
  • 1 14 oz block of extra firm tofu
  • 2 oz fresh rice noodles
  • 2 tbsp miso paste
  • scant ¼ cup avocado, cubed
  • scant ¼ cup mango, cubed
  • scant ¼ cup shelled edamame
Dressing
  • ¼ cup soy sauce
  • 1 tbsp grated ginger
  • 1 tbsp sesame seeds
Instructions
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Press tofu between two towels for 10 minutes.
  3. Cube the block of tofu and arrange evenly on the baking sheet.
  4. Bake for 15 minutes and then toss tofu and return to oven for another 15 minutes or until golden.
  5. Let cool on a wire rack.
  6. Set aside approximately ¼ of a cup of cubed tofu for the recipe and freeze the rest in an airtight bag until ready to use.
  7. Meanwhile, bring a small pot of water to a rolling boil and add miso. Stir until all the miso is dissolved.
  8. Cook noodles for one minute LESS than instructed on the package. Take the pot off of the heat and let the noodles sit in the broth and continue to cook for 1-2 more minutes.
  9. Drain noodles and reserve broth to use later.
  10. Chill noodles in fridge for 10-15 minutes, remove from fridge, and top with cubed mango, avocado, tofu, and shelled edamame.
  11. Combine dressing ingredients and drizzle over noodles, if desired.
Recipe by Whisk & Shout at https://whiskandshout.com/miso-rice-noodle-bowl-with-sesame-ginger-soy-dressing/